Title: Boston black bean soup
Categories: Vegetable
Yield: 6 Servings
2 c Dried black beans
2 qt Water
1 tb Salt
1 tb Butter
2 tb Flour
1/2 tb Minced yellow onion
1/8 ts Black pepper
1/8 ts Dry mustard
1 c Whipping cream
6 sl Lemon; thin
6 Whole cloves
1 Egg; hard-boiled & sliced,
-for garnish
1/2 c Dry sherry (optional)
This soup has been popular in Boston for many generations. The
colonists grew many kinds of beans for drying. This is the only way
you could get through the New England winter. I think this soup could
help you get through any difficulty.
Soak the beans overnight in ample water. Drain. Place in a 4-quart
soup pot and add the 2 quarts water and salt. Cook until soft, about
2 hours, covered. Pur‚e mixture in a food processor, using the beans
and a little of the water. Return the bean pur‚e and all of the water
to the pot and simmer
15 minutes.
In a small saucepan melt the butter and stir in the flour. Cook for
a moment and add the onion, pepper, and mustard. Stir in the cream and
simmer, stirring constantly, until the mixture is thickened. Add this
to the bean pur‚e. Heat all just to the boiling point, being careful
not to scorch the soup.
Serve in shallow bowls with a slice of lemon, a clove, and a slice
of hard-boiled egg in each bowl. I also like to add a bit of dry
sherry to the pot before dishing up the soup.
TIME INCLUDES SOAKING OVERNIGHT
From . Downloaded from Glen's MM